Description
Brownie Cheesecake Cups combine the fudgy richness of brownies with the creamy tang of cheesecake in convenient individual servings. Perfect for parties, meal prep, or any dessert craving, these easy-to-make cups offer a decadent flavor contrast and customizable options to suit any taste or dietary need.
Ingredients
Scale
Brownie Base
- 1/2 cup (115g) butter, melted
- 1 cup (200g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour (or almond/gluten-free flour for gluten-free option)
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (optional) chocolate chips or chunks
Cheesecake Layer
- 8 oz (225g) cream cheese, softened (regular, low-fat, or plant-based for vegan)
- 1/3 cup (67g) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream or heavy cream (optional)
Optional Mix-ins and Toppings
- Chopped walnuts or pecans
- Fresh raspberry or strawberry puree
- Homemade or store-bought salted caramel sauce
- Fresh berries, powdered sugar, chocolate or caramel drizzle, crushed nuts for garnish
Instructions
- Prepare the brownie batter: Preheat your oven to 325°F (160°C). In a mixing bowl, cream together melted butter and sugar until smooth. Beat in the eggs one at a time, then stir in vanilla extract. Sift together the flour and cocoa powder, then gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in chocolate chips for extra richness.
- Make the cheesecake layer: In a separate bowl, beat the cream cheese until smooth and fluffy. Add sugar, egg, vanilla extract, and sour cream or heavy cream (if using) and mix until well combined. The mixture should be creamy but slightly thick to hold its shape over the brownie layer.
- Assemble the cups: Line a cupcake pan with muffin liners or grease the pan. Pour about two tablespoons of brownie batter into each cup as the base. Layer a similar amount of cheesecake mixture on top of each brownie portion. Optionally, swirl the tops gently with a toothpick or skewer to combine both layers decoratively.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cheesecake layer is set but still slightly jiggly in the center. Be careful not to overbake to avoid drying out the cups. Allow to cool completely in the pan before transferring to the refrigerator to chill for at least two hours.
- Serve and enjoy: Once chilled, remove the cups from the liners if used and garnish as desired with fresh berries, powdered sugar, drizzles of chocolate or caramel, or nuts. Serve alone or with vanilla ice cream or whipped cream for a delightful treat.
Notes
- Use room temperature ingredients for smoother blending, especially cream cheese.
- Do not overmix the brownie batter to maintain fudgy texture.
- Grease the liners or pan lightly to prevent sticking.
- Check for doneness carefully; the cheesecake should have a slight jiggle when done.
- Chill the cups thoroughly in the refrigerator for at least 2 hours for best texture and easier removal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg